ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was The Bagel Group last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Aug 26, 2026 to Oct 27, 2026.
Has The Bagel Group ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Aug 26, 2026.
The Full Inspection History
2 inspections
ROUTINE - STANDARD INSPECTION
Oct 27, 2026
Approved - Minor Violations
2 recorded violations
notedCode 5.1(O)(2)Handwashing
Official Wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s Notes
Handwashing facility is being used for purposes other than handwashing.
Observed lettuce and food debris in hand sink. Ensure hand sinks are only used for washing hands to prevent contamination. Person in charge will clean and sanitize. Corrected.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
There is no test kit available for measuring the concentration of the sanitizer.
Observed testing strips for chlorine sanitizer but not for quat sanitizer used at 3 compartment sink and buckets. Ensure to provide test strips for any sanitizer used.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Oct 27, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 26, 2026
Approved - Minor Violations
6 recorded violations
notedCode 4.2(D)Facility maintenance
Official Wording
4.2(D) - Ventilation hood systems- Adequacy
Inspector’s Notes
Ventilation systems were inadequate.
Observed gaps between the ventilation hood filters.
Eliminate the gaps to ensure proper grease extraction.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
Ensure that temperature gauges are placed in visible locations.
Observed the equipment thermometer buried behind food items.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code.
Observed prepped food items bearing only the prep date.
The expiration date is required.
If an item is labeled with the prep date, there must be a means to cross reference an established discard date.
Discard prepped food items within six (6) days of prep/slicing/opening.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed idle wet rags on the cutting board.
Store wet rags in sanitizing solution in between uses.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Outer openings of a food facility were not protected against the entry of insects and rodents.
Observed a gap between the door bottom and flooring at the front door.
Eliminate the gap / adjust door sweep.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Food product labels are not in compliance with identity requirements.
Food items available for consumer self-service must be labeled with manufacturer, weight, ingredient and allergen information.
The label detail is not required if the item is not available for self-service.
Either properly label or place the cookies / items behind the counter.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.